Goat’s cheese mousse with caponata bread salad

For the goat’s cheese mousse:

1 Dissolve the gelatine in a little warm water.

2 Whisk the goat's cheese into the crème fraîche and make it as smooth as you can.

3 In a separate bowl, whip the cream to a smooth peak, add the honey, salt and pepper.

4 Fold the crème fraîche and goat's cheese mixture into the cream along with the gelatine

5 Chill for four hours.

For the caponata:

1 Bake the bread with a drizzle of the olive oil until golden and crisp.

2 Cook the aubergine, onion, celery, red and yellow pepper and garlic slowly in the olive oil, for 15 minutes, until soft.

3 Add the tinned tomatoes, sugar and red wine vinegar. Reduce until thick and syrupy around the vegetables.

4 Add the capers, and olives. Allow to cool, then season and add the basil leaves.

5 When serving, fold through the crispy bread and serve with the goat's cheese mouse.

A little tip – heat a spoon before scooping the goat’s cheese to give it a lovely professional finish.